Thursday, November 4, 2010

Turkey Chili

Looks like this banana was stocking up on Karo syrup at the Whole Foods for his Halloween pie. E. and I had a date at the Whole Foods to get the goods for my turkey chili.

I hit up our nice Herb Neighbor for some lemon Thyme.

And basil and rosemary for good measure.

I like to get organzied and set everything up before I start cooking. It makes it easier to prepare the meal this way. The big wigs call this mise en place that literally translates to everything in its place. Hopefully for teaching purposes this will make it easy for you to learn how to make this chili because you can see everything. I'm a visual learner.

Turkey Chili

2 lbs Ground Turkey
2 cans black beans-didn't use kidney, even though they are in mise en place photo
1 large can diced tomatoes
3 stalks of celery
3 cloves of garlic
1 onion
1 green pepper
1 tbls fennel seeds (optional, but I think this spice makes this dish) Momma HATES fennel
3 tbls white pepper
2 tbls sea salt
3 tbls cinnamon (I forgot this on the original post)
1 tbls cayenne pepper
2 tbls chili powder
4 tbls cumin
1 tsp red pepper flakes
5-7 big dashes of green pepper Tobasco Sauce
1 jar Heinz Chili Sauce (not optional, this is a key, key element to the flavor)
Stone Hill Fresh herbs, lemon thyme, flat leaf parsley, cilantro

Chop your herbs before your garlic and onion. 

Rough chop a green pepper, removing all the seeds.

Pour out your black pepper from your Pepper Mill in a small bowl.

Add white pepper to the mill and grind at least three tablespoons. Because the turkey is such a delicate meat and ground turkey is flavorless, I think white pepper is better for this dish. 

Saute your onion, garlic and green pepper and add the turkey.

Once the turkey is nearly cooked, move to the side of your pan and toast the fennel seeds in the middle. Toasting them will bring out the flavor. Again the fennel seeds makes this chili special. Use the whole seed, not ground fennel. I could have even used fresh fennel instead of celery...but will have to try that next time. The key to chili is that you don't want it too runny or wet. You also don't want it too thick. The spice blend thickens the sauce but it is key to really let the onions and peppers sweat and then cook off most of their juices. This meat to the side trick allows the water to drain into the middle and cook off. Make sure the pan is dry when you add the fennel. If it is wet you will just steam the seeds and the flavors won't burst as well.

Did you know that one tablespoon of salt is the same as the palm of your hand?

Once the meat and onion mixture is cooked add the celery. Don't add it too soon or it will get mushy.

Add the chili sauce all the spices and tomatoes.

Pour off the weird liquid in the black beans.

Rinse the beans under water. With the lid cut, but still attached to the can, put it in the sink and run the water for a few seconds then pour out the water.

Add your clean black beans to the chili.

Add all the herbs and dashes of Tobasco to taste. Cook for about 20 minutes and it is ready. You don't need to cook this for hours for it to taste tasty.

Add a little sour cream and jack cheese and you are set for the night. I love this chili over rice and you could even use it in a shepards pie with a mashed potato crust. There are so many ways to make chili and of course you can leave the meat out all together. You can double it and freeze it as well.

I've never been more thankful to have this healthy comfort food during this busy crazy week. Joy to the Stove!


annechovie said...

Looks absolutely delicious, Nelle! You're making me very hungry. xx

Nelle Somerville said...

Thanks Anne. I switched the publishing thing for comments...and read again if you cook this...I forgot the cinnamon. Happy weekend. xoxo

Anonymous said...

I love this blog....nelle you are the best